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Vegan Harvest Chili
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Description
A warm vegan chili that is perfect on a crisp, fall evening.
Ingredients
- 1 cup Quinoa, Uncooked
- 2 cups Water
- 1 whole Yellow Onion, Diced
- 6 cloves Garlic, Minced
- 1 Tablespoon Olive Oil
- 2 cans (15 Oz. Size) Black Beans, Drained
- 1 can (15 Oz. Size) Kidney Beans, Drained
- 24 ounces, fluid Tomato Sauce
- 2-½ cups Vegetable Broth
- 1 pound Vine-ripened Tomatoes, Diced
- 2 whole Yellow Bell Peppers, Chopped
- 1 whole Jalapeno, Sliced Thin
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Dried Rosemary
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- ½ teaspoons Chipotle Powder
Preparation
1. Bring quinoa and water to a boil in a medium pot. Once boiling, cover and reduce to a simmer for 15-20 minutes, stirring occasionally. Set aside.
2. While quinoa is cooking, sauté onions and garlic in olive oil in a large cooking pot over medium heat for 5-7 minutes.
3. Add all ingredients as prepared to the pot and bring to a boil. Stir occasionally.
4. Cover and reduce to a simmer for 25 minutes. Enjoy!
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